Allegra McEvedy's savoury rice recipe Recipe

Name: Allegra McEvedy's savoury rice recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (4.4oz) Thick-cut streaky bacon, cut into 1cm cubes; 2 tbsp Ground nut oil or light olive oil or rapeseed oil; 1 Large onion, thinly sliced (I used red for colour); 0 Half green chilli sliced; 2 Cloves garlic rough chopped; 1 Large breast chicken (250g) (marinated overnight in lemon & thyme if you fancy) cut into med sized chunks; 400 g (14.1oz) Cups of rice (if you ever see it use `Kilombero' rice from Malawi as it's very specially fluffy, but otherwise basmati works fine); 700 ml (24.6fl oz) Chicken stock; 0 Handful of coriander, rough chopped; 4 tbsp Peanuts; 1 Green pepper, sliced small; 0 Half a spring onion, sliced; 0 Squeeze of lemon; 0 Salt; 0 Pineapple to serve in if you fancy a retro moment

Servings: persons

125 g (4.4oz) Thick-cut streaky bacon, cut into 1cm cubes
2 tbsp Ground nut oil or light olive oil or rapeseed oil
1 Large onion, thinly sliced (I used red for colour)
0 Half green chilli sliced
2 Cloves garlic rough chopped
1 Large breast chicken (250g) (marinated overnight in lemon & thyme if you fancy) cut into med sized chunks
400 g (14.1oz) Cups of rice (if you ever see it use `Kilombero' rice from Malawi as it's very specially fluffy, but otherwise basmati works fine)
700 ml (24.6fl oz) Chicken stock
0 Handful of coriander, rough chopped
4 tbsp Peanuts
1 Green pepper, sliced small
0 Half a spring onion, sliced
0 Squeeze of lemon
0 Salt
0 Pineapple to serve in if you fancy a retro moment

1
As above, whether or not you have lightly roasted or raw ones you'll want to put them through the oven again to get the colour darker and bring the flavour out - 170C/340F for about 20 mins.
2
Once roasted leave to cool and then blend, leaving a few for the top.
3
In your fave large cooking pot, heat the oil and fry off the bacon until golden.
4
Stir in the onions and sweat down for a further 5 mins, then add the garlic and green chilli.
5
Stir in the diced chicken and rice and fry everybody for a few minutes making sure the rice doesn't stick, then add the stock and a little salt and put a lid on it.
6
From when it comes to a simmer it takes about 10 mins like that, then turn the heat right down and leave for another 10 mins.
7
Stir in the ground peanuts, half the pepper and coriander and give it a good taste for seasoning.
8
Do the pineapple thing if you want, otherwise just serve hot or cold, finishing with the remaining three greeneries, a squeeze of lemon and a final scattering of nuts.

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 125 g (4.4oz) Thick-cut streaky bacon, cut into 1cm cubes, 2 tbsp Ground nut oil or light olive oil or rapeseed oil, 1 Large onion, thinly sliced (I used red for colour), 0 Half green chilli sliced, and more.

Yes, Allegra McEvedy's savoury rice recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Allegra McEvedy's savoury rice recipe

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